Ingredients
Units
Scale
- 1 (15.25 oz) white cake mix – I use Pillsbury White Cake Mix
- 1 cup (200g) sugar
- 1 1/2 cups (185 g) all-purpose flour (OR 1 cup of AP flour + 1/2 cup extra cake mix)
- 1 1/3 cup (360 ml) water
- 1 tsp. (5 ml) vanilla extract
- 1 tsp (5 ml) almond extract (or omit the almond and do 2 tsp. of vanilla)
- 4 egg whites (for true white) or 3 whole eggs
- 1 cup (8 oz. or 245 g) sour cream
- 2 Tbsp. (30 ml) vegetable oil
Instructions
- Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined. Bake at 325° (time depends on the size pans used*). I bake cupcakes for 18 minutes or cakes in 8″ round pan for 35-38 minutes.
Notes
- You can use only 1 cup of flour and an extra 3 oz. of cake mix if you like
- This recipe doubles beautifully.
- Yogurt (plain, Greek or vanilla) can be substituted for the sour cream.
- If you buy the boxed egg whites, you’ll need 2/3 cup.
- Prep Time: 5
- Cook Time: 35
